CrockPot Chicken: Three Nights of Meals

From one day in the crockpot to three nights of meals:

1. Cream of Chicken Soup (with green peppers, served with bread or garlic bread).
2. Chicken Pot Pie (served with rice)
3. Cheesy Chicken Casserole (with cream cheese and red peppers served over egg noodles).

The first day you cook chicken and vegetables in the crockpot. That evening you take out two thirds of the chicken/vegetable mix and with what's remaining you add a couple of ingredients to the crockpot to make cream of chicken soup. Another night that week you can take another third of the crockpot chicken/vegetable mix and make chicken pot pie. The third night you can add a couple ingredients to what's left make a cheesy chicken casserole.

Once cooked, use it all within the five days -- you can freeze some, if you know you won't get to using it all that week.

• 6 onions
• 6 celery stalks
• 2 cups carrots chopped
• 2 cups frozen peas
• 3 cups frozen beans
• chicken bouillon cube
• 2 cups water
• 2 tablespoons oil
• 1 tablespoon butter
• 6 chicken breasts
• 9 chicken thighs
• salt, pepper
• extra spices (celery leaves, thyme, parsley) or a vegetable bouillon cube, if to your family's taste.
  
• cream
• green pepper
• cream cheese
• bottled red pepper

Slow Cooker Preparation

1. heat onions and celery in butter until clear. add carrots, peas, beans.add boiling water and bouillon cube simmer 5 min
2. lightly brown chicken pieces (optional step)

In the morning

1. put chicken in bottom of slow cooker
2. put vegetable mixture on top
3. let cook 6-8 hours on low or 3-4 hours on high.

1st night prep

Ladle out two thirds of vegetable/chicken and set aside for next two nights. Store in fridge in plastic storage containers or directly into casseroles you will be using for other two nights.
(Note: Chicken pieces should just fall apart. If need be, can take out big pieces of chicken with a fork and cut into smaller pieces with scissors directly over crockpot.)

Ist night: Cream of Chicken Soup

• To remaining third of vegetable/chicken mix in crockpot, add 1 cup cream and 1 green pepper. Heat on high for 20 min. (doesn't work on low - cream might curdle.)
• Serve with bread, toasted baguette, or garlic bread

2nd night: Chicken Pot Pie

• that morning: take out puff pastry to thaw.
• that night: put vegetable mixture / chicken into casserole dish.
• add a bit of milk or cream, if you prefer it creamy
• cover with puff pastry.
• cook 20-30 minutes at 350 until heated through and pastry browned.
• serve with rice.

3rd night: Cheesey Chicken Casserole:

• With remaining 1/3 of vegetable/chicken mixture add 1 pkg cream cheese, cubed and roasted red pepper, diced (a couple peppers, about 1/2 the peppers in the bottle)
• cook in oven at 350 for 20-30 min in casserole dish. OR put in saucepan and heat on stove top until cooked through
• serve with egg noodles or rice

CrockPot Swiss Chicken

• 4 chicken breasts halves
• 1 package stuffing mix- including the seasoning packet
• 1 can cream of mushroom soup
• 1/4 pound Swiss cheese, sliced (about 8 slices?)
• 1/2 cup chicken broth or a little bit of water
• 1/2 cup grated Parmesan cheese

1. Place chicken breasts in bottom of buttered crockpot. Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
2. In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in crockpot. Sprinkle with parmesan cheese.
3. Cook on high for 4 hours. Chicken will be well done, but moist and delicious!!!

Found On: FlyLady

Savory Bread & Butter Pudding

• 6 slices stale bread, quartered
• 4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you’re a vegetarian)
• 2 tomatoes, halved and thickly sliced
• Small bunch of silver beet/chard/spinach, roughly chopped
• 1 cup grated or crumbled cheese — cheddar, feta, blue, whatever floats your boat
• 8 eggs
• 1 cup milk
• 1 cup yogurt, plain
• Salt & Pepper
• 1 tablespoon Dijon mustard

1. Preheat oven to 350 degrees
2. Grease baking dish
3. Fry bacon ’til crisp
4. Scatter bread around dish
5. Intersperse bacon, tomato, and greens amongst bread
6. Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
7. Bake for 30-40 minutes until custard is set.

Found On: Pioneer Woman Cooks

CrockPot Chicken Taco Meat

• 2 lb boneless, skinless chicken breasts
• 2 cups chicken broth
• 1-2 packages Taco Seasoning Mix

1. Put Chicken in Crock Pot.
2. Mix together broth and Taco Seasoning. Pour over chicken.
3. Cook on LOW for 8-10 hours. Shred chicken and stir.

Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed - 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken.

Found On: FlyLady

Cranberry Turkey

• Turkey Breast or Turkey Legs
• 1 can of whole berry cranberry sauce
• 1 pkg of dry onion soup mix
• 1/2 cup of orange juice
• salt and pepper to taste

1. Put turkey in crock, mix rest of ingredients and pour over turkey.
2. Cook on low for 6-8 hours.

Note from author: I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer.

Found On: FlyLady

SantaFe Chicken

• 1can black beans, drained
• 1 can corn
• 1 C salsa
• 4 boneless, skinless chicken breasts
• 1 block cream cheese
• Prepared rice.
• Tortillas

1. Combine black beans, corn, & 1/2 C salsa in crock pot.
2. Add chicken breasts and other 1/2 C salsa. Cover & cook on low for 3 hours.
3. Add cream cheese & cook for 1 more hour.
4. Serve with rice & tortillas.

Foun On: FlyLady